Ingredients
1
tablespoon white balsamic vinegar
2
teaspoons olive oil
1/2
teaspoon pepper
1/4
teaspoon salt
1 1/2
cups fresh shaved Brussels sprouts (from 9-oz bag)
3/4
cup thinly sliced red onion
2
tablespoons honey
2
teaspoons lemon juice
1
medium apple (such as Braeburn), thinly sliced
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
cup coarsely crumbled cooked bacon (about 4 slices)
2
oz blue cheese, crumbled (1/2 cup)
Preparation
Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray.
In medium bowl, beat vinegar, oil, pepper and salt with whisk. Add Brussels sprouts and onion; toss to coat. Cover with plastic wrap; refrigerate.
In medium bowl, beat honey and lemon juice with whisk. Toss with apple to coat. Set aside.
Unroll dough; place in pan. Starting at center, press out dough to edges of pan. Bake about 7 minutes or until edges of crust just begin to turn golden brown. Meanwhile, in 10-inch nonstick skillet, cook Brussels sprouts mixture over medium-high heat about 5 minutes or until crisp-tender and beginning to brown. Remove from heat; set aside.
Top partially baked crust with apple slices in single layer, leaving 1/2-inch border around edges. Discard any extra honey mixture. Divide Brussels sprout mixture evenly over apples. Sprinkle with bacon and cheese.
Bake 8 to 12 minutes or until crust is golden brown. Cut and serve immediately.
